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Beer: Beer Festivals

With the dark nights becoming shorter, it’s time to make plans for getting out and about and enjoying a wide range of beers in a festival and hopefully, sunny environment. Here are three beer festivals that I recommend visiting this year, if you can.

Indie Beer Feast 3rd - 4th March, Trafalgar Warehouse, Sheffield

Claiming the title of ‘first craft beer festival of the year’ Sheffield’s independent festival is back for its fifth year. Previously held in the glorious Abbeydale Picture House, the festival has relocated to a beautiful 1930s industrial event space at Trafalgar Warehouse, whilst refurbishment work is carried out. Expect tasting rooms and pop-up events; already a host of top craft breweries have signed up to pour at this event.

BREW/LDN 5th – 6th May 2023, London

To be held at Printworks, a former newspaper printers, this amazing space will host a huge platform for the industry’s finest innovators in independent brewing and cider production. This is a large event and promises to give everyone an unforgettable beer experience.

These Hills Festival 16th – 17th June, South Downs National Park

Hosted by Beak Brewery, TH23 promises to be even bigger, better and more idiosyncratic than last year. Expect your favourite breweries from around the world, plus low-intervention wine, cider and mead – all served up with a soupçon of cigars, folk rituals, DJ sets, fire, live music, street-food, rare bottle shares and, er, the burning of some summer solstice.

By Sean McKeown

Twitter: @belperbeerclub

Word on Wine

The wine that I would like to introduce to you comes from Australia, where they have just finished their summer barbecues. The wine is ‘Shiraz’ in Australia but originates in France as ‘Syrah’ – one of the noble grape varieties.

It is thought that the vines originated in Persia and entered Europe via Sicily by the Romans. Originally grown around the Rhone Valley in France, the grape’s popularity spread and it is now grown all over France and the world. The vines are thought to have been introduced to Australia in 1832, to the New South Wales area. They were originally known as ‘Scyras’ before being renamed as Shiraz.

This Shiraz wine is made by Dandelion Vineyards in McLaren Vale in South Australia. The vineyard’s name is derived from the fact that the owners allow dandelions to grow between the rows to suppress weed growth, before being mulched in the ground. The wine is ‘Lionheart of Barossa’, named after the area’s lifelong champion of wines made from old vine grapes, Carl Lindner.

These grapes are hand-harvested in April and gently crushed and naturally fermented in open vats for 8 days. The grapes are hand-pushed back into the juice twice a day, before being basket-pressed into predominantly old French oak barrels for 18 months before racking and bottling.

Technical Details:

Grapes: 100% Shiraz Appearance: Deep velvety dark purple colour Nose / Aroma: Dark chocolate freshly grated with earthy undertones, rosemary and violet flowers with a hint of pepper and old oak furniture. (Wine maker’s comments?!) Taste: Deep fresh fruit on the palate of dark berries with hints of pepper and a smooth finish. Alcohol by Volume: 14.5% Food Match: BBQ ribs, spicy sausages and roasted leg of goat. Available from: Hattersley Wines in Bakewell – £14.50 per bottle.

For more information and to buy the wine, visit www.hattersleywines.com or their shop in Bakewell. If you like wine and would like to learn more, please visit our website www.kilburnwinecircle.weebly.com or visit our Facebook page for details of our future tastings in 2023.

By David Savidge, Kilburn Wine Circle

Recipe

Corned Beef Hash in a Flash!

Beat the winter blues – and make the most of the money in your pocket and the everyday ingredients in your cupboard – with this cost-effective yet tasty and satisfying midweek winner.

Serves: 4 Cost: 95p per person Preparation time: 10 minutes Cooking time: 35 minutes

Ingredients:

• 300g potatoes, diced • Olive oil • 1 onion, peeled and chopped • 2 cloves garlic, minced • 1 x 340g tin of corned beef, chopped • 80g bag of watercress, spinach and rocket, chopped • 2 tbsp Worcestershire sauce • 1 medium free-range egg, beaten

Method:

Parboil the potatoes in a pan of lightly salted water for around 7 minutes before draining the water – they should be slightly softened but still hold their shape.

In a large, heavy-based pan, fry off the onions in a glug of oil until beginning to soften. Add the garlic and allow to cook for about 30 seconds.

Now add the potatoes, corned beef and chopped salad leaves, and apply a little pressure with a spatula or fish slice. Occasionally turn the mixture but try not to disturb it too much.

Add the Worcestershire sauce and push down on the mixture again. By this point, it should all be nicely browned.

Serve with baked beans or some cookedfrom-frozen vegetables, if liked.

Recipe © www.watercress.co.uk, with photography by Lara Jane Thorpe